This is a coconut-based South Indian dish that is easy to make and only has three main components: a masala (flavor base), cooked lentils, and vegetables. My go-to combination is spinach, green beans, and peas, but any of your favorites will work! I love making this on busy weeknights because it doesn’t require too much prep time and has both protein and vegetables in one dish that I can serve over rice and with a side of yogurt. It’s both filling and delicious, which makes it perfect for our active family!
Vegetable Kolumbu
Servings: 6
Ingredients
- 2 cups cooked lentils toor daal is ideal, but moong daal works really well too
- 3/4 cup desiccated coconut
- 1/3 cup coriander seeds
- 1/4 cup raw almonds
- 2 tsp black mustard seeds
- 1/2 tsp turmeric
- 2 dried red chilies add a couple more if you want it spicier
- 1 tbsp salt
- 1/4 cup water for blending
- 3 cups water
- 1 1/4 cup vegetables of choice I used 3/4 cup chopped spinach and 1/2 cup beans
Instructions
- First, make your masala.
- Add coconut, coriander seeds, almonds, mustard seeds, turmeric, red chilies, and 1/4 cup water to a blender and blend until it forms a smooth paste (be sure to scrape down the sides and add more water if needed).
- Heat a large pot with 1 tbsp oil over medium heat.
- Add cooked daal, masala, salt, 3 cups water, and vegetables.
- Let cook for 30 min, stirring occasionally.
- You want it to come to a boil a few times, making sure to stir well to ensure that everything is combined.
- Serve over rice with a side of yogurt or raita!
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